Now that I’m working, it’s really important that my meals are quick and easy, in addition to being healthy!  Little Miss loved helping make this!

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This recipe tastes great, comes together quickly, and is perfect for those hot days when you don’t want to heat up the kitchen. The mushrooms aren’t necessary, but they add a depth to the dish that I like.  This is a great way to use your fresh basil too!

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Sundried Tomato Cream and Pasta

  • 1 pound whole wheat pasta
  • 1 C sundried tomatoes in oil
  • 1 C cottage cheese
  • ½ C fresh basil
  • 2 T balsamic vinegar
  • Freshly ground pepper, to taste
  • 8 oz mushrooms, sliced
  • Small amount of olive oil

Cook pasta per directions.

While pasta is cooking, put the remaining ingredients into a food processor or your ninja and whiz away.

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If you have young children, they’ll love that part!

Sauté the mushrooms in a little olive oil.

Once the pasta is ready, drain and mix with the “cream sauce”. Carefully fold in the mushrooms.

2 thoughts on “Sundried Tomato Cream and Pasta

  1. This looks delicious! I like easy too. Thanks for the recipe. kristiedonelson(at)gmail(dot)com Thank you.

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